Kefir Scones with Goji Berries and Beef Tallow

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

A foolproof kefir scone recipe that's made with spelt, beef tallow, goji berries and mildly sweetened with coconut sugar. They are definitely a crowd pleaser and a great healthy tea time treat! Kefir has a natural tart and tangy flavour because it contains lactic acid bacteria, that's said to support digestive health and prevent the growth of harmful bacteria in the intestines, but buttermilk or yoghurt is just as good for the recipe.

250 g Refined spelt flour 2 tsp Baking powder 1/2 tsp Baking soda A large pinch of sea salt 1 tbsp Coconut sugar 100 g Beef tallow (or leaf lard) 50 g Dried goji berries 120 ml Kefir 1 tbsp Black sesame seeds

1. Preheat the oven to 200C/400F. Whisk together the spelt flour, baking powder, baking soda, salt and coconut sugar in a large bowl until well combined.
   
2. Add in beef tallow and rub into flour mixture until the mixture resembles coarse breadcrumbs. Stir in goji berries.
   
3. Make a well in centre. Add in kefir and stir with a fork until dough just comes together. Turn the dough out onto a lightly floured work surface. Use hands to shape into an 18cm round.
   
4. Use a sharp knife to score into 8 wedges. Brush with extra kefir. Sprinkle with black sesame seeds. Bake for 15-18 minutes or until golden and cooked through.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Cinnamon Sugar Fruit Biscuits

Holy crap, these biscuits are to-die-for!  I loved them way more than I thought I would.  The recipe starts with canned biscuits that are dipped in butter and rolled in cinnamon and sugar and then topped with jam and baked.  I used my Mom's homemade strawberry jam which has been my favorite jam my entire life.  The end result is the softest, most tender, flaky biscuit with a crispy coating of sweet cinnamon and sugar and a fresh bright flavor from the jam.

I took one bite and knew this recipe is a keeper and will be made frequently from now on.  Even the hubby gave them a huge thumbs up and said they are so good.  You can use any flavor of jam you prefer.  I have a delicious recipe for Less-Sugar Peach Freezer Jam that would be delicious, but I sure love how the pretty red color of the strawberry jam stands out.

These are perfect to make for Mother's Day and easy enough the kids could help.  

You might also like:

Baking Powder Biscuits

Cornmeal Buttermilk Biscuits

Strawberry Swirled Lemon Poppy Seed Bread

Cinnamon Biscones with Vanilla Glaze

Blueberry Pancake Muffins

Cinnamon Sugar Fruit Biscuits
adapted from: Taste of Home
(Printable Recipe)

1 (16 oz.) can Jumbo Biscuits (8 per can)
1/2 c. sugar
1 Tbl. ground cinnamon
1/4 c. unsalted butter, melted
strawberry jam (or your favorite jam)

Preheat oven to 375 degrees.  In a small bowl, combine cinnamon and sugar.  In a separate small bowl, melt the butter.  Dip top and sides of each biscuit in butter and then in the cinnamon and sugar mixture.  Place on an ungreased baking sheet.  Make a deep indent with your thumb in the center of each biscuit and fill with 1 - 1 1/2 tsp. jam.

Bake in preheated oven for about 15 minutes or until golden brown.  Remove from oven and place biscuits on a serving platter, using a spatula.  Allow to cool for about 10 minutes before serving (jam will be hot).

Barberry Buns with Turmeric Date Filling

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Take the everyday bread buns to a whole new level by using the homemade turmeric date filling to make this decorative twisted bread. Packed with fruit, nuts and turmeric spice, the whole family will love them. There is truly no scent as amazing as freshly baked warm bread wafting from the oven and nothing else spells home in quite the same delicious way.

Turmeric Date Filling	Dough
12 Medjool dates, pitted and chopped 3 tbsp Honey or maple syrup 2 tsp Ground turmeric 2 tsp Finely grated orange rind 100 g Almond butter 80 g Honey roasted almonds, chopped	190 ml Buttermilk, room-temperature 20 g Fresh yeast, crumbled 30 g Raw sugar 70 g Butter, melted 2 Egg yolks 360 g Plain flour 1/2 tsp Salt 3 / 7.5 g Strawberry flavoured tea bags 30 g Dried barberries

1. Place dates, honey, turmeric, orange rind, almond butter, and chopped almonds in a food processor. Process until well combined and mixture forms a thick paste-like consistency.
   
2. Combine the buttermilk, fresh yeast and sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
   
3. Combine the buttermilk mixture, butter and egg yolks in a jug and whisk to combine. Place the flour, salt, tea and dried barberries in the bowl of your stand mixer. Stir to combine and make a well in the centre.
   
4. Pour in the milk mixture and mix at low speed until the dough comes together. Increase the speed and knead until smooth and elastic, about 5-7 minutes.
   
5. Turn out the dough and shape into a ball. Brush the mixing bowl with a little melted butter to grease. Place dough ball back into the bowl and turn to coat in butter. Cover bowl with plastic wrap or a damp tea towel and place in a warm, draught-free place to prove for 1-1 1/2 hours or until dough doubles in size.
   
6. Punch down the centre of the dough with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until it is smooth and elastic and has returned to its original size. Divide dough into 6 equal portions and shape each portion into a ball.
   
7. Roll each dough out to a disc. Spread some turmeric date filling over the dough, leaving a 1-cm border. Roll up and press edge to seal. Using a sharp knife, cut roll in half lengthwise. With the cut sides facing up, plait the halves together, keep the cut-side up to expose the filling. Roll it into knots, tucking the ends underneath the dough. Place it on a baking tray lined with baking paper. Repeat with the rest of dough balls.
   
8. Cover them with a tea cloth or plastic wrap and let them rise in a warm, draught-free place for about 45 min. Brush the buns with a little of egg wash. Preheat the oven to 190C/375F. Bake the bread for 20-25 minutes until nicely golden brown.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Knusprige Schweinshaxe - German Roasted Pork Knuckle

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Schweinshaxe, a traditional German specialty and a favorite dish served not only during the Oktoberfest but all year round, is a fork tender and juicy roasted pork knuckle with crispy skin. To make the skin crackle, you can turn on the broiler for the last 5-10 minutes. Traditionally Schweinshaxen are served with potato and sauerkraut, but I prefer roasted asparagus at this time of the year.

1 kg Pork knuckle 2 Onions, peeled and halved 3 Garlic cloves, crushed 2 Bay leaves 1 tsp Juniper berries 1/2 tsp Caraway seeds 1 Clove 2-3 tsp Sea salt 10 Crushed peppercorns

600 g Green asparagus, trimmed 100 g Grape tomatoes Fresh parsley leaves, chopped

1. Well rinse the pork knuckle and place in a large pot. Fill with enough water to cover the pork knuckle. Peel the onions and slice each in half. Crush the garlic cloves. Add them to the pot together with bay leaves, juniper berries, caraway seeds, clove, salt and peppercorns. Bring it to a gentle boil over medium heat. Turn down the heat to slow. Cover and let cook for about 2-3 hours.
   
2. Preheat the oven to 200C/400F with a roasting pan topped with a wire rack set in the middle of oven. Take out the pork knuckle from the spiced broth and place it on the preheated wire rack.
   
3. Roast for 30-40 minutes until golden brown and crisp. Brush the pork knuckle occasionally with dripping from the roasting pan and if you like splash some beer from time to time. 15 minutes before the pork knuckle is ready, add the trimmed asparagus into the roasting pan and toss with the dripping. Season with salt and pepper and cook until tender.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Chewy Brownies with Malted Robin Egg Frosting

No matter how hard I try, I can't resist buying at least one bag of Robin Eggs each Easter.  I love the texture and flavor.  I have always been a fan of chocolate malt flavor . . . milkshakes, candy, cupcakes - you name it and I will love it.  I decided to crush up some of those delicious little candies and add them to my buttercream frosting.  It was a great decision.  I prefer the flavor best after day one.  The malt flavor really develops overnight. 

 I spread this colorful speckled frosting over my Mom's chewy brownies.  If you don't want to make brownies from scratch, you can always used a box mix.  I was actually planning to use a box mix, but the grocery store was out of my favorite one, so I decided homemade brownies was the way to go.  These homemade brownies are so soft and chewy and full of chocolate flavor.  I hope you all give these fun and festive brownies a try.

You might also like:

Robin Eggs Malted Milkshake

No-Bake Chocolate Malt Pie

Chocolate Malt Cupcakes

Banana Pudding Milkshake with Chocolate Malt Whipped Cream

Chewy Brownies with Malted Robin Egg Frosting
From: Mom
(Printable Recipe)

1 c. (2 sticks) unsalted butter, melted and slightly cooled
1/2 c. unsweetened cocoa powder
4 large eggs
2 c. sugar
2 tsp. vanilla extract
1/2 tsp. salt
2 c. all-purpose flour

Preheat oven to 350 degrees.  In a large bowl, whisk together the melted butter and cocoa powder.  Whisk in the eggs, one at a time.  Add the sugar, vanilla and salt and mix until combined.  Stir in one cup of flour at at time.  Batter will be very thick and you might think it won't come together, but it will.  Spread batter into a greased 9x13-inch pan.  Bake for 25 minutes.  Remove from oven, cool completely and then top with frosting.  

Malted Robin Egg Frosting
1/2 c. (1 stick) unsalted butter, room temperature
pinch of salt
2 1/2 c. powdered sugar
1-2 Tbl. milk
2 tsp. vanilla extract
1 c. mini Robin Eggs, crushed

Using a hand mixer, beat butter and salt in a medium bowl until fluffy.  Add powdered sugar, one cup at a time, beating after each addition, adding milk as needed until desired consistency is reached.  Mix in the vanilla.  Add the crushed Robin Eggs and mix until combined.  Spread over cooled brownies.  Slice and serve. 

Roasted Red Pepper Chicken Alfredo

This veggie-loaded Alfredo is such a hearty and delicious dinner.  I used jarred Alfredo sauce, frozen broccoli, canned corn and jarred roasted red peppers, so it's a super delicious and easy shortcut recipe.  You can even use rotisserie chicken too, if you want.

This was instantly a hit and I have already made it 4 times.  If you want it to be more saucy, add less pasta or if you want it less saucy, add more pasta.  It would also be great with other veggies too, like spinach, asparagus or cauliflower just to name a few.  

You might also like:

Creamy Roasted Red Pepper Macaroni

Tomato Alfredo Pasta with Grilled Chicken

Roasted Red Pepper and Cilantro Lime Rice

Chicken Florentine Red Pepper Sandwiches

Super Easy Guiltless Alfredo

Roasted Red Pepper Chicken Alfredo 
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/2 - 3 c. uncooked pasta (I like bow-tie and radiatore) 
1 (14 oz.) bag frozen broccoli florets
1 (15 - 17 oz.) jar Alfredo sauce
1/2 c. chopped jarred roasted red peppers, patted dry
2 chicken breasts, cooked and cubed
1 (11 oz.) can Mexicorn (corn and peppers), drained
1/4 c. milk
salt and pepper, to taste

Cook pasta according to package directions.  Just before the pasta is done cooking, add the frozen broccoli and allow to cook for a minute or two.  Meanwhile, in a large skillet over medium heat, combine the Alfredo sauce, chopped red peppers, cooked chicken, corn and milk.  Heat until everything is warmed through.  When pasta is finished cooking, drain, and add to sauce mixture. Stir until everything is coated in sauce. Season with salt and pepper, to taste.  Serves 5-6.

Jenn's Notes: If you like it saucier, add less pasta.  The package size might vary with the broccoli, Alfredo and Mexicorn depending on what store you go to.  Similar sizes will work fine.    

Vegan, Gluten-Free Turmeric Coconut Energy Balls

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Filled with super healthy ingredients like coconut oil, turmeric, and freshly grated ginger that boost anti-inflammatory properties, improve your skin and your mood, and help protect against cancer, these sweet and spicy energy bites are vegan, gluten free, grain-free, refined sugar free and take just minutes to make. They are perfect for a pre-workout boost or for when you are on the go.

80 g Coconut flour 1 tbsp Turmeric powder 1/2 tbsp Freshly grated ginger root 1/4 tsp Freshly milled white peppercorn 80 g Cashew butter 60 g Coconut syrup 3 tbsp Coconut oil, melted Desiccated coconut for coating

1. In a mixing bowl, add in coconut flour, turmeric powder, and freshly grated ginger root.
   
2. In another bowl, mix cashew butter, coconut syrup and coconut oil. Heat over low heat until melted and combined.
   
3. Pour the melted mixture into the coconut flour mixture. Mix until well combined. Cover with a plastic wrap and set aside and let sit for 30 minutes.
   
4. Shape the mixture into 18-20 balls and coat with desiccated coconut. Chill in an airtight container for a week, or freeze up to 3 months.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com